Ingredients with Measurements:
- 1 pound beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon dried marjoram
- 1 bay leaf
- 4 cups beef broth
- 4 medium potatoes, peeled and diced
- 8 ounces mushrooms, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the beef tripe and cook for 5-7 minutes until browned.
4. Add the paprika, dried marjoram, and bay leaf and stir to combine.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour.
7. Add the diced potatoes and sliced mushrooms and continue to simmer for an additional 30 minutes, or until the potatoes are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Beef tripe can be substituted with beef stew meat or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use different types of mushrooms, such as shiitake or portobello, for a more complex flavor.
- Add a can of diced tomatoes for a slightly tangy taste.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- For a thicker stew, add a tablespoon of flour to the pot before adding the beef broth.
- Serve with a dollop of sour cream and chopped fresh parsley for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sour cream, chopped fresh parsley, and a sprinkle of paprika.
Pairings:
Crusty bread and a side salad.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the stew is too thin, add a tablespoon of flour to the pot and stir until thickened.
Food safety advice:
Make sure to cook the beef tripe thoroughly to avoid any potential foodborne illnesses.
Food history:
Flaki stew is a traditional Polish dish that dates back to the Middle Ages. It was originally made with beef tripe, which was a cheap and readily available ingredient. Today, it is still a popular dish in Poland and is often served as a hearty meal during the winter months.
Flavor profiles:
Savory, earthy, and slightly tangy.
Serving suggestions:
Serve hot with a side of crusty bread and a simple green salad.
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Region: Polish